Salt & Straw Beer Ice Cream

It’s no secret, I love ice cream.  And I’ve hopped on the Portland hipster bandwagon and fallen completely in love with Salt & Straw, Portland’s farm-to-cone ice cream shop.  I have friends from all over the country who have tried Salt & Straw ice cream with doubt and disbelief only to become fanatics after just a few licks.  Not only do I like organic beers, I pretty much swoon for anything that is local, sustainable and organic.  This is why I love Salt & Straw, their ice cream is handmade in small-batches using only all-natural dairy from the best local, sustainable and organic ingredients Oregon has to offer.

ice-cream

Last month, Salt & Straw stepped their game up teaming with six local Portland breweries to make a six-pack collection of beer-infused ice creams.  I was lucky enough to try all six.  Here is what they created:

  1. Passionfruit Berliner Weisse in Coconut Water Sorbet: Using Breakside Brewery’s “Passion fruit Berliner Weisse” to create a tart, passion fruit sweetened, marmalade that is ribboned into a coconut water sorbet.
  2. Bourbon Barrel Aged Stout: Finding inspiration in Hair of the Dog’s barrel aged “Cherry Adam of the Wood,” to created a dark malty, cherry ice cream and cold steeped it in a bourbon barrel.  (Note:  This was definitely tied for first place as my favorite of the six-pack!)
  3. Smoked Hefeweizen: Spin on Widmer Brothers’ world famous Hefeweizen by smoking wheat malts and steeping them into the cream to create a smoked hefeweizen ice cream.  (Note:  The other first place favorite of the six-pack!  Seriously, with Salt & Straw you can’t just pick one flavor!)
  4. Hopped Farmhouse Ale: Based off of Commons Brewery’s “Myrtle Farmhouse Ale,” and used three different methods to steep the meridian hops in order to capture the bright aromas of peach and refreshing bitterness of grapefruit.
  5. IPA Upside Down Cake: Captured the pineapple, citrus and piney hop flavors of Gigantic Brewing Company’s Imperial IPA by using hop-back technique to pull out the sweet and spicy hop flavors and adding a pineapple upside down cake infused with ho leaf and candied tangerine zest.
  6. Bretta Fermented Pears and Fudge: Using Logsdon Farmhouse Ales’ famous Bretta yeast strain and inspiration from their “Cocoa Bretta Ale,” this carefully fermented pear juice and a malted fudge syrup to make a Bretta fermented Pear Wine ice cream with ribbons of Bretta Fermented, Malted Fudge.

Been to Salt & Straw?  What is your favorite ice cream flavor?

Vancouver, WA – Summer Brewfest 2013

summer-brewfest
Last weekend, I had the honor of playing beer and coffee tour guide to a group of friends from all over the country.  Stephanie, from Seattle by way of Praha, Czech Republic.  Ben, from Indiana/Raleigh, back from Praha and on his way to Beijing.  And Dave, from Chicago/LA, on his way to Macedonia.  Needless to say it was an epic weekend of drinks, travel stories and multiple languages.

Being the only local of the group, we spent a lot of time at some of my favorite water holes.  Including Hopworks, Gigantic, Burnside and Bridgeport.  But we also made is across the river to Vancouver, Washington for the Summer Brewfest.  I’ll admit, this was my first time ever going to downtown Vancouver.  It was a pretty fun afternoon of beers and sunshine.

That being said, my only “peeve” of the day was the $25 entrance fee.  This seems a little steep for a new beer festival and goes again common (er, Oregon) beer festival practices.  In which case, there is free entrance to the festival and you have to pay to drink.  This includes the price of a cheap plastic mug (usually $5) and drink tickets ($1/taster).

One of the biggest take aways from this event was there were a lot of common beers (and breweries) present.  However, I did find some new breweries to check out.  Like Heathen BrewingLoowit Brewing CompanyMt. Tabor Brewing and West Highland Brewing all out of Vancouver, WA.  And Pale Horse Brewing Company and Phat Matt’s Brewing Co. out of Salem and Bend, Oregon, respectively.

Here is what we tried:

What is your favorite summer brew?

[In the spirit of full transparency, my entrance to the Vancouver Summer Brewfest was provided by Zzoom Media.]

Fruit Beer Festival 2013

fruit-beerLast weekend was my favorite beer festival.  The Portland Fruit Beer Festival!  I’ve been going since it started three years ago.  (You can read about the First Fruit Beer Festival.)  This year, bestie Beckie, former-roommate Jeffrey and I along with an assortment of friends spent the sunny Saturday trying a vast assortment of fruit beers.  Just in case you were wondering, a fruit (or vegetable) beer is a beer brewed with a fruit (or vegetable) addition or flavoring component.  And they are hands down my favorite type of beer!

Here is what we tried:

 What fruit beers do you like?

Raspberry Wheat Recipe

My friend Heather, from Blendhappy.com is here visiting me for a couple of days.  As part of my duties as PDX Tour Guide, I’ve been showing her the beer culture of my lovely hometown.  We started making beer smoothies and I realized after she posted the first video I never posted the Raspberry Wheat Recipe that we featured in the video.  That being said, here it is:

Raspberry Wheat Recipe:

Recipe adapted from HomebrewExchange.net: Raspberry Wheat

Ingredients:

  • 3.3 lb Wheat Liquid Malt Extract
  • 1 lb Light Dry Malt Extract
  • 1 lb Malted Wheat
  • 1 oz German Hallertau Hops
  • 1 oz Mt. Hood Hops
  • American Yeast
  • 1 lb German Pislner
  • 1 lb Wheat Malted
  • 6lbs of raspberries from family friends
  • 1/4 tsp of Irish Moss

Instructions:

  1. Heat 3 galloons of water to 160F.
  2. Steep grains for 30 minutes.
  3. Remove grains and bring water to boil.
  4. Add malts and bring to boil again.
  5. Start hop schedule.  Add Mt. Hood Hops (60 minutes).
  6. At 30 minutes add German Hallertau Hops.
  7. At 15 minutes add Irish Moss.
  8. Chill wort and add water to top off to 5 gallons.
  9. Pitch yeast.
  10. Add raspberries.

Note: Raspberries might cause your beer to throw up!  (See image below)

Anyone else have this problem?  How do you make sure your beer doesn’t explode?